Tomato and Veggie Pasta Sauce

By katew on July 24, 2007

100.00%;

1 Reviews

Photo by Lori Mama

Prep Time: 15 mins

Total Time: 1 hr 15 mins

Servings: 6-8

Photo by Lori Mama

About This Recipe

"This is from a Delicious magazine and a great way for kids to eat vegetables without knowing it. I add chopped parsley and basil to mine but little kids don't like "green bits". I puree the whole thing with a stick blender, but you may want to put the cooked tomatoes through a sieve to remove seeds and skins."

Ingredients

600 g
ripe tomatoes

1 small
butternut pumpkin, peeled and chopped

olive oil

500 ml
stock, any is fine

1 small
onion, chopped

2
celery ribs, chopped

2
carrots, chopped

1
zucchini, chopped

2 (400 g) cans
diced tomatoes

Directions

Heat oven to 220°C.

Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.

Blend pumpkin and tomatoes with 1 cup of stock till smooth.

Pass through sieve to remove skin and seeds.

In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.

Add canned tomatoes and 1 remaining cup of stock.

Simmer 25 minutes.

Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.